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Dijon Mustard

Source of Recipe

From "The Kitchen Pantry Cookbook" by Erin Coopey


Recipe Introduction

"I suggest using Penzeys Canadian Mustard Powder for your Dijon mustard because it's a blend of brown and yellow mustards that I think offers just the right amount of heat."

List of Ingredients

â—¦ 2 cups dry white wine
â—¦ 1 cup chopped onion
â—¦ 3 cloves garlic, crushed
â—¦ 1 cup Penzeys Regular Canadian Mustard Powder
â—¦ 1 tablespoon honey
â—¦ 2 teaspoons coarse sea salt or kosher salt
â—¦ ½ cup cider vinegar
â—¦ ¼ teaspoon citric acid (optional)


Recipe

In a nonreactive saucepan, combine the wine, onion, and garlic; bring to a boil. Remove from the heat and steep for 5 minutes to infuse the flavors. Let cool and then remove the onion and garlic using a slotted spoon.

Add the mustard powder to the seasoned wine and whisk until smooth. Blend in the honey and salt. Return the saucepan to the stove top and heat the mustard slowly over low heat, stirring regularly, for 30 minutes. Add the vinegar and continue to heat for an additional 30 to 35 minutes until thickened. It's important to cook the mustard down very slowly to achieve the proper consistency. Don't rush the process or the mustard may have a granular texture. If it takes a little longer, that's okay. The finished mustard should be the consistency of jarred mustard. Remove from the heat and stir in the citric acid.

Pour the finished mustard into a glass jar to cool. Cover and let sit on the counter at room temperature overnight. Refrigerate for up to a year.


Makes 1¼ cups



• Honey Mustard:
Add ¼ cup honey, or more to taste, to the finished mustard.

• Tarragon Mustard:
When adding the mustard powder to the seasoned wine, stir in 2 teaspoons dry tarragon leaves. Complete the recipe as directed.